Ingredients
Scale
- 1 pint fresh strawberries, washed and hulled
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whipped cream or heavy cream
- Optional toppings: crushed graham crackers, mini chocolate chips, or finely chopped nuts
Instructions
- Wash the strawberries thoroughly under cold water and pat them dry with a paper towel.
- Remove the stems and carefully hollow out the center of each strawberry using a small knife or strawberry huller.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Mix until smooth and creamy using a spatula or hand mixer.
- Fold in whipped cream to create a light, fluffy texture.
- Transfer the filling into a piping bag or a small resealable plastic bag with a corner cut off.
- Pipe the cheesecake filling into each hollowed strawberry until slightly above the top of the berry.
- Add optional toppings such as crushed graham crackers, mini chocolate chips, or chopped nuts.
- Place the strawberries in an airtight container and refrigerate until ready to serve, ideally within a few hours.
Notes
Ensure strawberries are firm to hold the filling properly.
Adjust the sweetness of the filling by adding more or less powdered sugar according to taste.
The filling can be flavored with lemon zest or cocoa powder for variety.
- Prep Time: 20